Directions

• Prepare the Broth Base:
• In a large stockpot or Dutch oven, combine chicken broth and chicken bone broth.
• Add star anise, ground cumin, and ground cinnamon to the pot. Stir to combine.
• Bring the broth to a simmer over medium heat.
• Prepare the Vegetabales
• Carrots: Peel and slice the carrots into 1/4-inch rounds (or slightly thicker if preferred).
• Cut the bok choy into bite-sized pieces, separating the white stalks from the leafy greens. You can chop the stalks into larger pieces and the leaves into smaller pieces.
• Trim the base of the fennel bulb and remove any outer layers that are tough. Slice the fennel thinly, either with a sharp knife or mandolin.
• Slice the scallions thinly, separating the white and green parts. The white part will go into the soup, and the green part will be reserved for garnish.
• Once the broth is simmering, add the carrots, bok choy, and fennel slices to the pot.
• Add the chopped or grated ginger to the pot. Stir well to combine
• Let the vegetables simmer for 10-12 minutes until they begin to soften and release their flavors into the broth. Stir occasionally.
• Cook the chicken
• Add the whole chicken thighs (bone-in or boneless) to the pot.
• Let the chicken simmer for about 25-35 minutes (depending on whether you use bone-in or boneless thighs) until the chicken is fully cooked through. The internal temperature of the chicken should reach 165°F (75°C).
• If you’re using bone-in thighs, check for doneness by poking the meat to ensure it is tender and cooked through.
• Once the chicken is cooked, carefully remove the thighs from the pot and set them aside on a plate to rest for a few minutes.
• While the chicken rests, continue to simmer the soup for another 5-10 minutes to allow the flavors to meld and the broth to concentrate.
• After the chicken has rested, cut the chicken into large pieces, leaving the skin and bones on if you like. (For boneless thighs, you can cut them into smaller chunks.) You can also leave the thighs whole if you prefer.
• Return the chicken to the pot. Stir everything together.
• Taste the broth and adjust the salt and pepper to your liking.
• Serve
• Ladle the soup into bowls, making sure to include plenty of broth, vegetables, and chicken.
• Garnish with the green parts of the scallions for a fresh, crisp finish.
• Optional:
• For extra depth of flavor, add a splash of soy sauce or a drizzle of sesame oil to the soup before serving.
• If you like a bit of spice, you can add a sliced chili or a dash of sriracha while the chicken is cooking.